Simpler Living Blog

BAKING, RECIPES

Cozy Pumpkin Pie with Gingersnap Crust

As the fall season begins, there's nothing quite like warm, cozy pumpkin pie. This fall-inspired recipe is not only easy to follow but also uses Lehman’s iconic gingersnap cookies for a flavorful crust. Using just a few simple ingredients, you can bake a pie that’s perfect for special gatherings, Thanksgiving, or a cozy night in.

Pumpkin Pie in 4 Easy Steps

Step 1:

To make this delicious gingersnap crust, begin by preheating your oven to 350°F (175°C). In a food processor, crush 15 to 20 gingersnap cookies. You should have about 1 ½ cups of crumbs.

Crushing gingersnap cookies in food processor — **Helpful Hint:** If you don't have a food processor, put the cookies in a plastic storage bag and seal close. Then crush with a rolling pin.

Transfer the crumbs into a mixing bowl and add ½ cup of light brown sugar. Stir well to ensure the sugar and crumbs are fully combined.

Next, pour in 4 tablespoons of melted butter and mix until the crumbs are evenly coated.

Press the gingersnap mixture evenly into a 9-inch pie dish, making sure to press up the sides as well to create crust. Make sure to make the crust short enough for the pie filling to cover the entire crust.

Gingersnap crust in pie pan — **Helpful Hint:** You can use whole gingersnap cookies against the sides of the pie pan.

Step 2:

In a large bowl, whisk together the can of pumpkin puree, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt.

Step 3:

Pour the pumpkin filling into the crust. Smooth out the top with a spatula to ensure an even surface. Be sure the filling covers the entire crust.

Bake the pie at 350°F (175°C) for 45-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean. The edges might slightly crack as it cools, but that’s normal.

Step 4:

Allow the pie to cool for at least 2 hours before slicing and serving with the whipped cream of your choice.

Pumpkin Pie with Gingersnap Crust

Kayla Myers

The best flavors of fall in one pumpkin pie! The secret to this flavorful recipe is the gingersnap crust made with our favorite ginger snaps.

Ingredients

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1 (15 oz) can pumpkin puree (not pie filling)
1 (14 oz) can sweetened condensed milk
2 large eggs
2 tbsp vanilla
2 1/2 tsp pumpkin pie spice
1/4 tsp salt

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15–20 Lehman’s Crispy Ginger Snaps (crushed)
1/2 cup light brown sugar
4 tablespoons melted butter

Instructions

For the gingersnap crust, begin by preheating your oven to 350°F (175°C). In a food processor, crush 15 to 20 gingersnap cookies until you have about 1 ½ cups of crumbs. Transfer the crumbs into a mixing bowl and add ½ cup of light brown sugar. Stir well to ensure the sugar and crumbs are fully combined. Next, pour in 4 tablespoons of melted butter and mix until the crumbs are evenly coated. Press the gingersnap mixture evenly into a 9-inch pie dish, making sure to press up the sides as well to create crust. Make sure to make the crust short enough for the pie filling to cover the entire crust.
In a large bowl, whisk together the can of pumpkin puree, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt.
Pour the pumpkin filling into the crust. Smooth out the top with a spatula to ensure an even surface. Be sure the filling covers the entire crust. Bake the pie at 350°F (175°C) for 45–50 minutes or until the filling is set and a toothpick inserted into the center comes out clean. The edges might slightly crack as it cools, but that’s normal.
Allow the pie to cool for at least 2 hours before slicing and serving with the whipped cream of your choice.